Save Recipe Print
Total:
1 hr 35 min
Prep:
20 min
Cook:
1 hr 15 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

The giblets and neck from a turkey make a great flavorful stock that helps ensure a rich, tasty gravy, but you may substitute more chicken broth if you prefer.;

To make giblet stock: Place giblets (except liver), neck and water in a large saucepan. (Reserve the liver for another use or discard.) Bring to a boil over high heat. Reduce heat and simmer, skimming and discarding any foam, for 1 hour. Strain through a fine-mesh sieve.

To make gravy: After removing the turkey from the roasting pan, pour any pan juices and fat into a large glass measuring cup and place in the freezer so the fat rises to the top, about 10 minutes. Skim the fat off with a spoon and discard. (Alternatively, pour the pan juices and fat into a fat separator then pour the defatted juices into a large measuring cup.) Add any accumulated juices from the resting turkey to the defatted pan juices; add the reserved giblet stock plus enough chicken broth so the combined liquids measure 5 cups total.

Whisk 1/2 cup chicken broth and flour in a small bowl until smooth.

Set the roasting pan over two burners on medium-high heat. Add deglazing liquid; bring to a boil and cook, scraping up the browned bits from the pan, until the liquid is reduced, about 3 minutes. Add the 5 cups of liquid from Step 2. Increase the heat to high and return to a boil, whisking often and scraping up any remaining browned bits. Boil until reduced to 2 3/4 cups, 8 to 12 minutes. Whisk the reserved broth-and-flour mixture into the roasting pan. Boil, whisking constantly, for 2 to 3 minutes. Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. Stir in herbs, if using. Taste and season with salt (if needed) and pepper.

NUTRITION INFORMATION: Per 3-tablespoon serving: 34 calories; 2 g fat (1 g sat, 1 g mono); 2 mg cholesterol; 2 g carbohydrate; 1 g protein; 0 g fiber; 56 mg sodium; 11 mg potassium.

0 Carbohydrate Servings

Exchanges: 1/2 fat

MAKE AHEAD TIP: Prepare through Step 1 and refrigerate for up to 4 hours.

From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Homemade Gravy

Recipe courtesy of Ina Garten

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Smothered and Covered Chicken and Gravy

Recipe courtesy of Virginia Willis

Herbed Gravy

Recipe courtesy of Giada De Laurentiis

Pan Gravy

Recipe courtesy of B. Smith

Turkey Pan Gravy

Recipe courtesy of Food Network Kitchen

Herbed Pork Roast and Creamy Mushroom Gravy

Recipe courtesy of Sandra Lee

Herbed Pork Roast and Creamy Mushroom Gravy

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.